Cranachan, A Lovely Scottish Dessert (recipe for US kitchens)
User Reviews
4.8
Cranachan, A Lovely Scottish Dessert (recipe for US kitchens)
Description
This Cranachan recipe begins by toasting steel-cut oats until lightly browned for a nutty flavor and crunch, then soaking them overnight in Scotch whisky to imbue the oats with whisky aroma and soften them slightly. A second batch of oats is toasted fresh to maintain their texture and used for topping. Fresh raspberries are gently mashed with sugar, honey, and whisky to enhance sweetness and flavor complexity.
Heavy whipping cream is whipped until thick, then combined with additional whisky and honey to add sweetness and a smooth, whipped texture. The whisky-soaked oats are folded into the cream, integrating the distinct oat flavor throughout. Cranachan is typically served layered or stirred, with fresh raspberries reserved for garnish, balancing rich cream with bright berries and toasted oats.
Presentation is part of the appeal, and quality ingredients such as organic cream, Scottish heather honey, and good Scotch whisky improve the final taste. The preparation uses familiar US ingredients while maintaining the character of this celebratory Scottish dessert.
Ingredients
- ⅓ cup steel cut oats (pinhead oats in the UK)
- ⅓ cup Scotch whisky
- ¼ cup steel cut oats (pinhead oats in the UK)
- 2 cups raspberries 12 oz, fresh
- 3 Tbsp whisky Scotch, preferably
- 3 Tbsp honey Scottish, preferably heather honey
- 2 tsp sugar
- 2 cups heavy whipping cream (preferably organic)
Instructions
- The night before you want to make the dessert, toast 1/3 cup (57 g) of the oats in a cast iron or very heavy pan until very lightly browned- this won't take long, so keep a close eye, as you don't want burnt oats. Put the oats in a bowl and cover with 1/3 cup (3 oz) of whisky. Cover and let stand overnight to soak.
- When you are ready to make the Cranachan, toast the second batch of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.
- Choose a few choice raspberries to decorate the tops and set them aside.
- Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we're not making jam).
- Sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
- Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of whisky. Continue to whip until stiff peaks form, then fold in the whisky-soaked oats.
- At this point, we are ready to assemble the dessert. I would recommend doing this relatively close to serving time as the dessert will taste better fresh (if possible, don't make it in the morning to serve for dinner).
- Place a spoonful or two, to cover the bottom of the glass, of the raspberries, then add some of the cream mixture.
- Sprinkle the cream with some of the toasted oats, then repeat the layers. Finish with the sprinkled oats and top with a raspberry or three.
- Refrigerate until ready to eat, but take them out about 20 minutes before serving, for better flavor.
Notes
- For authentic flavor, use quality ingredients such as organic heavy cream, Scottish heather honey, and Scotch whisky, along with steel-cut oats.
- Toast oats carefully to avoid burning; watch closely as the toasting time is short.
- Allow oats to soak overnight in whisky for best integration of flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1glass | |
| Calories | 116kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 11mg | 4% |
| Sodium | 4mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
